Seabass Picatta Recipe
MEDITERRANEAN SEABASS, CAPERS, GOLDEN SHERRY, WHITE WINE, LEMON. BROWN BUTTER, ARUGULA
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Ingredients
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Seabass
Piccata sauce
Brown butter & garnish
Method
Seabass
- 1
Prepare fillets
Pat the sea bass fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each fillet in the all-purpose flour, shaking off excess so there is a thin, even coating.
- 2
Pan-sear fish
Heat a large skillet over medium-high heat. Add 3 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams and the pan is hot (but not smoking), add the fillets, leaving space between pieces. Sear without moving for 3–4 minutes until the undersides are golden brown. Carefully flip and sear the other side 2–3 minutes longer until cooked through (internal temp ~135–140°F / 57–60°C) and the fish flakes easily. Remove fillets to a warm plate and tent loosely with foil while you make the sauce.
Piccata sauce
- 3
Sweat aromatics
Using the same skillet over medium heat, add 1 tbsp extra-virgin olive oil and 4 tbsp unsalted butter. When the butter has melted, add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 4
Deglaze
Pour in 1/4 cup golden sherry to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the sherry reduce about 1–2 minutes until it is slightly syrupy and most alcohol aroma has dissipated.
- 5
Build sauce
Add 1/2 cup dry white wine and 1/2 cup vegetable or fish stock. Increase heat to medium-high and reduce the liquid by about half, 3–4 minutes. Stir in 3 tbsp fresh lemon juice and the rinsed 3 tbsp capers. Simmer another 1–2 minutes to marry flavors.
- 6
Finish sauce
Lower heat to medium-low and whisk in 2 tbsp of the melted butter from the pan to slightly thicken and enrich the sauce. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp freshly ground black pepper if needed. Stir in 2 tbsp chopped parsley right before removing the pan from heat.
- 7
Return fish
Return the seared sea bass fillets to the skillet for 30–60 seconds, spooning the sauce over them to reheat and coat. Do not overcook. Transfer fillets to serving plates and spoon remaining sauce on top.
Brown butter & garnish
- 8
Brown butter
In a small saucepan over medium heat, melt 3 tbsp unsalted butter. Swirl frequently; after 3–4 minutes the butter will foam, the milk solids will turn golden-brown and emit a nutty aroma. Immediately remove from heat to prevent burning. Pour browned butter into a heatproof bowl and let it sit briefly.
- 9
Dress arugula
In a bowl, toss 3 cups arugula with 1 tbsp extra-virgin olive oil, the toasted browned butter (about half to two-thirds, reserve a tablespoon for finishing if desired), and 1 tsp lemon zest. Season with 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat.
- 10
Plate & finish
Place a small bed of dressed arugula on each plate. Top with a sea bass fillet, spoon piccata sauce and capers over the fish, and finish with a drizzle of any reserved browned butter. Garnish with remaining chopped parsley and an extra pinch of lemon zest or a lemon wedge if desired. Serve immediately.